** make sure dont over brown the daal as it will taste bitter later on.

Now add curry leaves, ginger, chilies,cashews and hing. Saute for about 30 sec.

Now add the sooji and oats flour and saute till roasted well on low flame. Don't need to brown it. Let it cool.

Once cooled add the grated carrots, coriander, water and curd. Leave it to rest to 5-10 mins.

Adjust the batter to a medium thin running consistency by adding more water. Dont add too much other wise your idli will comout slimy.

Now grease your idli try and heat water to boiling point.

Add eno in the idli and stir well.

Immediately spoon in the idli mold. Steam till cooked.

Enjoy with peanut chutney.

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